Crispy and Delicious Burdock Root Japchae
Crispy and Delicious Burdock Root Japchae
The Perfect Burdock Root Japchae: A Recipe for a Satisfyingly Crunchy Texture
Make delicious burdock root japchae at home, featuring a delightful savory flavor and a wonderfully crisp texture. This dish is perfect for special occasions or to elevate your everyday meals.
Main Ingredients- Burdock root 130g
- Glass noodles 80g
- Onion 1/5
- Yellow bell pepper, a little
- Red bell pepper, a little
- Water 1 cup (200ml)
- Sesame seeds, for garnish
Seasoning- Soy sauce 5 Tbsp
- Rice wine (Mirin or similar) 2 Tbsp
- Oligosaccharide (or corn syrup) 3 Tbsp
- Sesame oil 2 Tbsp
- Black pepper, to taste
For Pre-treating Burdock Root- Vinegar 2 Tbsp
- Salt 0.5 Tbsp
- Water, enough to cover the burdock root
- Soy sauce 5 Tbsp
- Rice wine (Mirin or similar) 2 Tbsp
- Oligosaccharide (or corn syrup) 3 Tbsp
- Sesame oil 2 Tbsp
- Black pepper, to taste
For Pre-treating Burdock Root- Vinegar 2 Tbsp
- Salt 0.5 Tbsp
- Water, enough to cover the burdock root
Cooking Instructions
Step 1
First, soak the glass noodles (80g) in lukewarm water for about 1 hour until they are fully softened. Properly softened noodles will achieve a pleasant chewy texture when cooked.
Step 2
Peel the burdock root and cut it into lengths of 4-5cm. Then, julienne it as thinly as possible. Thinner cuts will result in a better texture.
Step 3
Rinse the julienned burdock root in cold water once or twice to remove any dirt. Fill a bowl with enough water to cover the burdock root, add 2 Tbsp of vinegar and 0.5 Tbsp of coarse salt, and let it soak for about 20 minutes. This step is crucial for removing the burdock root’s characteristic bitterness and astringency, resulting in a much cleaner taste.
Step 4
Julienne the onion and bell peppers. These will add vibrant color to your japchae.
Step 5
Heat a lightly oiled pan over medium heat. Add the drained burdock root and stir-fry thoroughly until its moisture has evaporated and it’s slightly golden brown. Stir-frying it this way enhances its flavor.
Step 6
Add the seasoning ingredients: 5 Tbsp soy sauce, 2 Tbsp rice wine, and 3 Tbsp oligosaccharide to the pan with the burdock root. Cook together, stirring, allowing the burdock root to absorb the flavors.
Step 7
Next, pour in 1 cup (200ml) of water and let it simmer again until the sauce is reduced to a glaze.
Step 8
Once the sauce has reduced, add the pre-soaked glass noodles. Stir-fry, mixing well, allowing the noodles to absorb the sauce.
Step 9
Now, add the julienned onion and bell peppers and stir-fry everything together. It might look a bit wet at this stage, but don’t worry! The glass noodles will absorb most of the liquid, and the sauce will thicken naturally. ^^
Step 10
Continue to stir-fry until all ingredients are well combined.
Step 11
Finally, drizzle in 2 Tbsp of sesame oil, sprinkle with black pepper and sesame seeds, and mix well to finish. Adding sesame oil off the heat preserves its fragrant aroma.
Step 12
Your crispy and flavorful Burdock Root Japchae is complete! Enjoy your delicious meal. ^^
